Roasting brings out the natural sweetness of squash in this vegetarian main course. Switch up the beans and herbs to transform this dish into something new. For instance, black beans with cilantro add Mexican flair, while white beans and basil make for an Italian-inspired roasted dinner.
Squash and other hard vegetables need a gentler heat, but still hot enough to caramelize. For large pieces, 400 F (200 C) is adequate to both soften the flesh and achieve a golden brown exterior; smaller cubes can handle a higher heat, up to 425 F (220 C).
Squash and filling can be made up to 2 days in advance and kept separately. Reheat in 300 F (150 C) oven to warm through.
Preheat oven to 400 F (200 C). Place squash cut side down on large parchment paper-lined baking sheet. Roast for 35 to 40 minutes, until tender when pierced with a knife.
Meanwhile, in large skillet, heat butter over medium-high heat until foamy. Continue to cook until nutty in aroma and light brown, about 1 to 2 minutes. Immediately add sage leaves, fry for 30 seconds to 1 minute, until crispy; transfer sage to small plate. To skillet, add chickpeas, salt, pepper, and nutmeg. Transfer to another large baking sheet, then oven, and roast until chickpeas are heated through, about 5 to 10 minutes.
Remove squash and chickpeas from oven. Stir vinegar into chickpeas and spoon into roasted squash. Serve topped with crispy sage and cheese.
This recipe is part of the Why Not Roast? collection.
This vibrant soup is a soul-soothing hug in a bowl. Blue and purple fruits and vegetables contain powerful antioxidants called anthocyanins that promote health and proper brain function. Apple swap Try swapping out the apples in this recipe for pears. Just like the apples, the subtle sweetness of pears helps balance out the earthiness of the cabbage.
Deep green fruits and vegetables are high on the list of health-promoting foods. Green foods have been shown to contain high amounts of antioxidants and nutrients that promote good cardiovascular health and can inhibit certain carcinogens. Serve this frittata alongside a leafy green salad for an unbeatable green culinary experience. Versatile leftovers Any leftover frittata makes a wonderful filling for a sandwich along with other thinly sliced vegetables you have on hand and a smear of hummus.
This creamy dip will be your go-to for dunking vegetables or for spooning over roast chicken or root vegetables as a sauce. Compounds found in fennel have been shown to stimulate the production of T-cells in our body, which, in turn, may help improve our immune response to infections. If white is right If you would like to stay on the white theme, try serving this dip with an array of white vegetables such as endive leaves, jicama sticks, daikon rounds, steamed nugget potatoes, and cauliflower florets.
The stars of this delicious curry dish are yellow and orange fruits and vegetables, which are high in a form of carotenoids called xanthophylls. These compounds have more of a yellow pigment as opposed to their orangier cousins, the carotenes. While a powerful antioxidant, xanthophylls are mostly associated with maintaining good eye health. Mix and match This curry is easily adaptable to whichever vegetables you have on hand. Experiment to find your favourite combination.